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The Mega Quinoa Burger

Marc Mulvaney & Silvia Capelli

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Instagram: @gone_vegan

INGREDIENTS

½ onion

1 carrot

1 celery stick

1 can black beans, drained

½ cup boiled sweet peas, drained if used from can

1 cup boiled quinoa

¼ cup nutritional yeast (add more for a richer taste)

1 spoon vital gluten

Olive oil, salt and pepper

 

METHOD

Chop the onion in small pieces and fry it in a nonstick pan with two spoons of olive oil. Chop the carrot and the celery, and when the onion starts to turn golden, place them in the pan with another spoon of oil and cook for about 10 min. Add a bit of water at a time to help cook faster, or add extra oil for a richer taste. Make sure you add a bit at a time so that it absorbs perfectly. When the vegetables have turned soft, add the beans and mash them roughly with a fork. Then add the nutritional yeast, the quinoa and the gluten and stir well. Cook a couple of minutes more and then add the peas. Add salt, pepper and, if you like, more nutritional yeast for extra cheesy taste. Let the mixture cool for a few minutes and then form the patties. Let the patties cool down in the fridge at least 4 hours, or overnight for a better result. Place in a pan with a bit of olive oil and pan-fry till they are hot, or place in the oven for a few minutes, until they are warm. They don’t need much time as the mixture is already cooked. Compose the burger and enjoy!

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